Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Unsalted butter, melted: 1/4 cup (60g)
- Cream cheese, softened: 24 ounces (680g)
- Granulated sugar: 1 cup (200g)
- Sour cream: 1 cup (240ml)
- Vanilla extract: 1 teaspoon (5ml)
- Large eggs: 3
- Raspberries, fresh or frozen: 1 cup (150g)
Preparation Time:
20 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of prepared muffin cups.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla extract. Add eggs one at a time, beating well after each addition.
- Divide batter evenly among prepared muffin cups.
- In a small bowl, mash raspberries slightly. Spoon dollops of mashed raspberries over the cheesecake batter and swirl with a toothpick.
- Bake for 30-35 minutes, or until set and the tops are slightly golden brown.
- Let cheesecakes cool completely in the muffin tin before transferring to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 350
- Fat: 20g
- Saturated fat: 12g
- Cholesterol: 70mg
- Sodium: 200mg
- Carbohydrates: 35g
- Dietary fiber: 2g
- Sugars: 25g
- Protein: 10g
Dish Characteristics:
- Rich and creamy cheesecake
- Tart and flavorful raspberry swirl
- Easy-to-make individual servings
- Perfect for special occasions or dessert parties
User Comments:
- "These cheesecakes were a hit at my party! They were so easy to make and everyone loved them."
- "The raspberry swirl added a perfect pop of flavor to the classic cheesecake."
- "I'm not usually a cheesecake fan, but these were absolutely delicious!"
Special Precautions and Tips:
- Use room temperature cream cheese for best results.
- Do not overmix the cheesecake batter, as this can make it dense.
- Let cheesecakes cool completely before transferring to the wire rack, as they are delicate when warm.
